Sheermal

Name: Sheermal
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: Bhopali
Ingredients: 400 g refined flour (maida); 150 ml Milk; 60 ml Ghee; 2 tbsp Sugar; 1 tsp Yeast; 1 pinch saffron strands; 0.5 tsp cardamom powder; 1 tsp Salt; 2 tbsp Milk

A lightly sweet, saffron-scented leavened flatbread enriched with milk and ghee, traditional to Bhopal's nawabi bakeries.

🇮🇳India· Madhya Pradesh

Prep: 120 min
Cook: 20 min
Total: 140 min
Servings: 6
Difficulty: Hard
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Tandoor or oven
•Rolling pin

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 11 g
carbs: 45 g
fibre: 2 g
protein: 7 g
calories: 310 kcal

Instructions

1
Stir the yeast and sugar into warm milk. Leave it for 10 minutes until foamy.
2
Mix the flour, salt, cardamom powder, ghee (clarified butter) and the yeast mixture. Knead into a soft dough.
3
Cover the dough. Let it rise in a warm place for 1.5-2 hours until doubled in size.
4
Press the dough down gently. Divide it into equal balls and roll each into a thick disc.
5
Prick the top lightly with a fork. Brush saffron milk over the surface.
6
Bake in a preheated tandoor (clay oven) or oven at 200°C for 12-15 minutes. It should turn lightly golden.
7
Brush the warm sheermal with a little extra ghee before serving.

Chef's tips

Do not over-knead the dough or the sheermal will turn dense instead of soft. Baking on a hot stone or tawa (flat griddle) base helps copy tandoor char in a home oven.